J Sheekey FISH by Jenkins, Allan -- Read -- Imperial Library of Trantor

Index

Cover Contents List of Recipes About the Authors Title Page J Sheekey Fish Chart When Fish is the Hero Food Worth Fighting for Shellfish

Razor Clams with Chorizo and Broad Beans Green Asparagus with Soft-Boiled Eggs and Brown Shrimps Potted Shrimps Spiced Tiger Prawns with Mango and Coriander Salsa Lemon and Chilli Salt Mussels with Cider and Gloucester Old Spot Bacon Dressed Crab Crab Bisque Fish Stock Dorset Crab on Toast with Crushed Broad Beans, Pea Shoots and Lemon Dressing Baked Spiced Crab with Toasted Sourdough Fried Courgette Flowers with Crab, Tomato and Lemon Dressing Steamed Shellfish (Cockles, Mussels, Clams, Crab) Lobster Mayonnaise Lobster Salad with Avocado, Fennel and Spiced Cocktail Dressing Lobster Thermidor Shellfish Cocktail Isle of Mull Scallops in the Half Shell with Chilli Garlic Butter Pan-Fried Scallops with Creamed Cauliflower, Bacon and Wild Garlic Vegetable Stock Watercress Soup with Poached Oyster Champagne Oysters with Scrambled Egg Roasted and Grilled Mixed Shellfish with Garlic Butter Plateau de Fruits de Mer

Starters

Gull’s Eggs with Celery Salt, Mustard Cress and Mayonnaise Ceviche of Sea Bass with Plantain Crisps Deep Fried Whitebait with Caper Mayonnaise Fried Cod Chitterlings with Ravigote Sauce Chilled Beetroot Soup with Hot Smoked Salmon and Horseradish Cornish Fish Soup with Saffron Mayonnaise Smoked Haddock and Fennel Soup with Poached Egg Pea, Lettuce and Lovage Soup and Cheddar Scones Arbroath Smokies and Endive Salad with Quail’s Eggs Pickled Arctic Herrings, Potato Salad and Dill Sauce Smoked Anchovies, Green Beans and Soft-Boiled Eggs Gravadlax with Marinated Cucumber and Dill Mustard Dressing Manx Kipper Pâté Grilled Sardines with Moroccan Spiced Salad Red Gurnard Salad with Samphire and Jersey Royals Mixed Beetroot Salad with Smoked Mackerel and Horseradish Dressing Cornish Mackerel Fillet with Pickled Vegetables English Asparagus Hollandaise Asparagus and Windrush Goat’s Cheese Tart Steamed White Asparagus with Creamed Morels Cod Tongues with Ceps and Bone Marrow Creamed Salt Cod, Poached Egg and Garlic Toast Grilled Squid, Slow-Cooked Tomatoes, Pancetta and Rocket Risotto Nero with Sautéed Squid

Mains

Roasted Brill on the Bone with Wild Garlic Mash and St George’s Mushrooms Fillet of Lemon Sole Belle Meunière Dover Sole on the Bone – Grilled or Pan-Fried Slip Soles with Spiced Winkle Butter Plaice with Crab and Kalamata Olive Stuffing Roast Pollack with Scampi Provençal John Dory with Roasted Cherry Vine Tomatoes, Barba di Frate and Capers Fish and Chips and Minted Mushy Peas Cod with Cockles, Sea Purslane and Parsley Cod with Braised Lentils and Prosciutto Cod and Crushed Potatoes with Lobster and Tarragon Deep Fried Cod Cheeks and Samphire with Tartare Sauce Shrimp and Scallop Burger Burger Relish Sheekey’s Fish Pie Dublin Bay Prawn and Chicken Pie Smoked Haddock with Colcannon, Poached Egg and Wholegrain Mustard Sauce Halibut with Creamed Peas, Bacon and Scallions Poached Wild Salmon with Green Sauce and Mimosa Salad Salmon Fishcake with Wilted Spinach and Sorrel Sauce Sea Trout with Summer Vegetable Risotto Herb-Roasted Sea Trout with Pink Fir Apple Potato, Samphire and Asparagus Salad Fillet of Red Mullet with Chervil-Buttered Sea Kale Salt-Baked Sea Bass Whole Herb-Roasted Sea Bream Monkfish Osso Bucco with Gremolata Monkfish and Prawn Curry with Butternut Squash, Almonds and Basmati Rice Hake with Braised Cannellini Beans and Squid Cornish Fish Stew Devilled Whole Mackerel with Tomato and Shaved Fennel Salad

Salads and Vegetables

Beetroot with Ruby Leaf and Pomegranate Chopped Salad Green Herb Salad Endive, Pear, Stilton and Walnut Salad Celeriac Remoulade Sprouts and Tops with Crispy Bacon and Roasted Chestnuts Creamed Sweetcorn, Chilli and Basil Sauteed Wild Mushrooms with Roasted Garlic Spring Peas with Lettuce and Lovage Sprouting Broccoli with Chilli and Lemon Zest Spring Vegetables with Tarragon Butter Buttered Greens with Hazelnuts Parmesan-Fried Courgettes and Flowers with Tomato Relish Cauliflower Gratin Roasted Squash with Pumpkin Seed Pesto Samphire and Vegetable Fritters

Savouries

Welsh Rarebit Herring Roes on Toast with Capers Smoked Cod Roe on Toast with Horseradish Butter Crisp Fried St Eadburgha with Gooseberry Chutney Tapenade Eggs Arlington Smoked Salmon and Parmesan Straws Black Figs with Melted Gorgonzola Baked Vacherin with Endive Salad and Toasted Baguette

Puddings

Baked Vanilla Cheesecake with Strawberries Spotted Dick with Butter, Golden Syrup and Custard Chocolate and Clementine Tart Roasted Peaches with Iced Lime Creme Fraiche Beni Wild Harvest Chocolate Pot with Blood Orange Raspberry and Elderflower Trifle Steamed Chocolate and Marmalade Sponge Pudding with Custard Dorset Blueberry Souffle with Ripple Ice Cream Baked Chocolate Pudding with Mint Chocolate Chip Ice Cream Honeycomb Ice Cream with Hot Chocolate Sauce Mascarpone and White Chocolate Ice Cream with Warm Summer Fruits Twinkle Jelly with Amalfi Lemon Ice Cream and Candied Lemon Gooseberry Crumble Peach Melba Pavlova Blackberry Posset with Vanilla Shortbread Ribston Pippin Apple and Blackberry Pie Williams Pear Tarts with Creme Brulee Ice Cream and Butterscotch Sauce Saffron Custard Tart Rice Pudding with Armagnac Prunes Yorkshire Rhubarb and Baked Custard Cru Virunga Chocolate Crackle Bombe with Wild Strawberries

Drinks

Bloody Caesar Bull Shot Bloody Mary Peche D’amour Black Velvet Fish House Punch Negroni Sake Sour Alhambra Martini Wine

References Bibliography Acknowledgements Copyright

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